Garam Assam Fish

Ingredietnts:
1kg garoupa fish steak or fillet
5 tbsp tamarind pulp (assam)
2 slices pineapple (cut into pieces)
4 pcs tomatoes (cut into wedges) (optional)
2 pcs pink ginger flower (split into 2) (optional)
1 bunch laksa leaves
1 tbsp sugar
1 tsp salt
½ cup vegetable oil

Spice mixture:
2 stalks lemongrass
6 pcs buah keras / candle nuts
20g galangal / lengkuas (peeled and sliced roughly)
½ thumb length fresh tumeric
12 pcs fresh red chilled (peeled and slice roughly)
1½tbsp belachan/ shrimp paste
200g shallots (peeled and sliced roughly)

Methods:

1. To make spice mixture, peel tumeric just before pounding as the colour stains badly. Pound candlenuts, galangal, tumeric, chillies, shrimp paste and shallots in the order. (If processing in a blender, put all the ingredients in, leaving shallots to the last, and blend to a rough paste). The spice paste is called a rempah in Malay.
2. Clean lemon grass and bruise with the back of a chopper.
3. Soak tamarind in water and knead well. Drain the juice, keep the juice and discard the seeds.
4. Place wok over high heat till smoke exudes. Pour in oil, add pounded spice mixture and stir-fry over medium heat for 6 to 8 minutes, or till fragrant, or when pounded bits turns slightly crinkly and oil extrudes.
5. Add tamarind water, crushed whole lemongrass, ginger flower, pineapple, tomatoes, sugar and salt. Bring to boil over high heat and continue to simmer over low heat for ½ hour till gravy is fragrant.
6. Add laksa leaves and fish, simmer till fish is cooked.